Easy Lentil Minestrone Soup

Easy Lentil Minestrone Soup is a little bit of a change-up from original minestrone soups in that it uses lentils instead of beans. You will get lots of protein from the lentils along with rich flavor. There is a rumor (possibly true) that if you can make a good soup you are a good cook, period. Well, here is your chance to convince them all. This recipe is very easy but the flavors are all there. Serve a complete dinner with a fresh but simple tossed salad, this flavorful and nutritious soup and pass big chunks of crusty bread. Easy, wonderful, happy.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4 servings

Serving Size: 1-1/2 to 2 cups

Ingredients

1 onion, chopped

1 green bell pepper, chopped

1 Tablespoon Coconut Oil

2 carrots, chopped and cubed

3-1/2 cup vegetable broth

1/4 cup dry white wine such as Chardonnay

1 can (15 oz.) diced tomatoes

1 Tablespoon tomato paste

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black ground pepper

1 can (15 oz.) Lentils

Directions

To a skillet add the oil and get to medium heat.

Add the onion and bell pepper and saute until the onion is translucent - about 10 minutes.

To a large saucepan add the sauteed onion and bell pepper mixture.

Add the carrot, vegetable broth, wine, tomatoes WITH the juice, tomato paste, salt and pepper.

So that is everything except the lentils.

Turn the heat high and as soon as it comes to a boil turn it down to medium and cook for 20 minutes.

Add the lentils and cook the mixture another 10 minutes to get everything hot.

You are all done!

I kept this on the simple side where it concerns ingredients but you could sure add some mushrooms after sauteing them and you could add green beans too. The sky is the limit but this recipe if wonderful as is - to tell you the truth.

IF FREEZING:

Let cool to room temperature.

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

The night of serving -

Put all in a large saucepan and heat through.

Ready to serve.

The post Easy Lentil Minestrone Soup appeared first on Vegan in the Freezer.

See More of My Recipes

• Slow Cooker Tomato Soup from Scratch
• Slow Cooker Pearl Couscous Soup
• Slow Cooker Red Lentil Soup
• Chipotle Black Bean Dip
• Slow Cooker Baked Beans with a Kick